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Mussel soup and vegetables

Ingredients for 4 people:

  • 1 kg of mussels
  • 2 carrots
  • 2 stalks of celery
  • ½ glass of cognac
  • 1 cup of cream
  • 4 sprigs of thyme
  • 1 shallot
  • 4 tablespoons of extra virgin olive oil



Clean mussels thoroughly, remove the filaments, pass under running water and pour into a large pan, cook covered 4 minutes on high heat for them to open, drain, discarding those that will remain closed because they are not good, but keep the liquid released in cooking, let them cool, then remove the shells from shellfish, strain the cooking liquid and keep it aside; wash the celery, the filaments removed and cut into strips, blunt and scrape the carrots, wash them and cut them in half first, then sliced ; peeled shallots, mince and brown in a frying pan with extra virgin olive oil, blended with the cognac and let it evaporate for 2 minutes, add the filtered liquid from the mussels, cook for 10 minutes, add the celery, carrots and cook for 15 minutes, stirring from time to time, mix the cream and cook for 1 minute. Divide mussels into 4 individual bowls, pour over the soup and decorate with a sprig of thyme.


This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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